Rosemary Turkey With Mushrooms

Submitted by Srt

"A wonderful dish with only 1 gram of saturated fat. This is an excellent meal that you will feel good about serving! Keeping those bodies healthy! (Recipe courtesy of American Heart Association Delicious Decision.org website)"

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photo by Srt

Ready In:: 30mins
Ingredients:: 10
Serves:: 3-4

ingredients

1 lb turkey breast tenderloin, slices all visible fat removed
¹⁄₂ cup low sodium chicken broth
1 tablespoon cornstarch
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon black pepper
vegetable oil cooking spray
2 tablespoons balsamic vinegar
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
8 ounces chanterelle mushrooms or 8 ounces button mushrooms, cleaned, trimmed and sliced
¹⁄₄ cup chopped shallots or 1/4 cup onion

directions

Rinse turkey and pat dry. Set aside.
In a small bowl, stir together broth, cornstarch, salt and pepper. Set aside.
Spray a large skillet with vegetable oil. Place over medium-high heat. Add half the turkey to hot skillet. Cook about 2 minutes on each side, or until turkey is tender.
and no longer pink. Repeat with remaining turkey.
Remove skillet from heat; remove turkey from skillet and keep warm. Add vinegar and rosemary to skillet, stirring to scrape up brown bits from bottom of pan.
Return skillet to heat and add mushrooms and shallots or onion. Over medium heat, cook and stir until mushrooms are tender, about 5 minutes. Stir broth mixture and.
add to skillet. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve sauce with turkey.